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Speaker 1: Hey, it's Neilsa Adra.

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Speaker 2: You're listening to kfi EM six forty the four report

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Speaker 2: on demand on the iHeartRadio app.

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Speaker 3: Let Me Teach You got It? Let Me Teach you It.

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Speaker 4: A havel six.

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Speaker 1: Look at that. As the crowd continues to build.

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Speaker 2: It's like quadrupled and it will continue to will continue

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Speaker 2: to love themselves some Bill handle.

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Speaker 4: And they love themselves Wendy's food and they come for that.

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Speaker 1: Oh, it's been great.

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Speaker 2: Of course, Bill and I are broadcasting live today celebrating

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Speaker 2: the launch of Pastathon and the new Pastathon season. So

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Speaker 2: we're here at Wendy's and mission VIAO two three zero

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Speaker 2: two two Alicia Parkway, come out, say hi. We're here

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Speaker 2: till five, and then we're to hand the mic over

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Speaker 2: to Tiffany Hobbs, who is perfectly lovely in every way,

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Speaker 2: and she will be here till seven.

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Speaker 1: So come out and say hello.

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Speaker 2: There's giveaways still and of course there's great food, and

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Speaker 2: if you donate five dollars, at least five dollars, Wendy's

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Speaker 2: will give you this thank you for your donation booklet.

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Speaker 2: It looks just like this one here for those here,

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Speaker 2: and it's cool. It's got coupon's for a free kids

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Speaker 2: meal with any purchased three four piece nuggets and so on,

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Speaker 2: worth more than five dollars by the way, So that's

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Speaker 2: very huge. And to talk more about that in their

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Speaker 2: participation again this year's Ron Ross.

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Speaker 1: He's the DMA president. Nice to see you.

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Speaker 3: My pleasure entirely.

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Speaker 2: So what's going on with Wendy's. I mean, I'm a

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Speaker 2: huge fan. I think the food's fantastic. You brought some

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Speaker 2: stuff out here for us.

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Speaker 3: We have amazing stuff. There's a guy where he's an idiot.

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Speaker 3: When he started, he looked twenty years older. Yew, look

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Speaker 3: look how much younger.

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Speaker 2: That's how good it is. Yes, it's good. It's it's

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Speaker 2: brought the youth everything.

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Speaker 3: Smile on his face. We do that all the time.

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Speaker 2: I love Wendy's food and I love you know, chicken

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Speaker 2: fingers and chicken tenders and the like. You guys have

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Speaker 2: these that you brought out and a wonderful array of

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Speaker 2: six sauces.

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Speaker 1: Bill Handle is such a rookie. He comes, he starts.

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Speaker 2: Stuffing his face and then you bring the food and

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Speaker 2: he's like, oh, I'm kind of full.

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Speaker 1: The fork reporter paste yourself, I know, and I didn't. No,

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Speaker 1: you got it, I didn't. You gotta paste yourself.

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Speaker 4: And yes, and I did not, So I just grabbed

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Speaker 4: though I eat with both hands simultaneously.

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Speaker 1: He had one of his feet, which was weird.

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Speaker 3: I've been watching him and I think he's had three

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Speaker 3: meals already. I was like, for Sid, it's the skinny guys.

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Speaker 3: You gotta watch.

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Speaker 1: Yeah, yeah, oh yeah, he plugs down see me.

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Speaker 2: I pace myself until you turn away, and then I

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Speaker 2: shove it all in so sweet chili, scorching hot, honey, barbecue,

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Speaker 2: honey mustard, the Wendy's signature, and then creamy ranch. Uh.

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Speaker 2: These are the dipping sauces that come with it. And

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Speaker 2: tell us a.

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Speaker 1: Little bit about this dish as I give it a try.

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Speaker 3: All white meat, it's going to be nice and moist inside.

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Speaker 1: Oh yeah, look at that.

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Speaker 3: We're the last ones to market on these, but I

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Speaker 3: think we're the best ones to market that. Breading is amazing,

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Speaker 3: isn't it.

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Speaker 1: Oh my god?

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Speaker 3: Oh? I agree? And you didn't even dip it.

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Speaker 1: No, No, I always start pure.

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Speaker 2: My whole thing is I want to know exactly the

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Speaker 2: different experiences, and I don't want you know. Sometimes you

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Speaker 2: get chefs that put so much on it that it

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Speaker 2: seems like they're hiding something.

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Speaker 1: I like to go in pure.

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Speaker 2: That is spectacular and I'll take a bite. Yeah, take

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Speaker 2: the seat now now. But seriously, that is great. That

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Speaker 2: is really good, incredibly tender. Oh yeah, and this breading,

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Speaker 2: although lunchy, it breaks nicely in the mouth.

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Speaker 1: It's not like you're going to get something and to

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Speaker 1: take a tooth out. It just has the perfect amount

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Speaker 1: of bread. Well you know, I get it where you

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Speaker 1: get less chicken and more.

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Speaker 2: You know, this is just the ratio of breading to

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Speaker 2: the actual tender is perfect.

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Speaker 1: And these are spot on.

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Speaker 3: I think our guys at a very good job that

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Speaker 3: we've revamped all the sauces. We had the same sauces

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Speaker 3: for I don't know, fifteen twenty years and they finally decide, Okay,

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Speaker 3: the palette has changed, so we need to change our sauces.

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Speaker 3: So I mean, I think five of those are pretty good.

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Speaker 3: One of them not so much. But that's just.

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Speaker 2: Well everybody it's a thing that they like and don't

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Speaker 2: what's the one that's not your jam?

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Speaker 3: I have a hard time with the sweet chili. Oh yeah,

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Speaker 3: whoever that whoever that chef was to come up with it.

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Speaker 3: I think he was trying to hide something like you right,

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Speaker 3: something's all right.

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Speaker 2: I love the honesty, but there are certain things that

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Speaker 2: are going to hit people's palate differently. Obviously, things are

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Speaker 2: getting hotter. People like the heat, and so you've got

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Speaker 2: scorching hot there. I bet you that flies off the

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Speaker 2: shelves quite a bit.

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Speaker 3: Well, see, this is I mean to be fun, to

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Speaker 3: be honest, this is Columbus, Ohio's scorching hot. So this

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Speaker 3: barely hits the taste present.

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Speaker 1: California, Yeah, Matt, a little different.

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Speaker 3: Yeah, I don't know what is with those Midwest guys,

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Speaker 3: but they just don't get heat. Well, this is a

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Speaker 3: little disappoint.

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Speaker 1: It's warm, but it's not the heat.

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Speaker 3: Heat, No, it's not heat.

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Speaker 2: Well, in California you can always hand out a match

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Speaker 2: with every single once. People can just light their tongue

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Speaker 2: on fire because that's what we're used to.

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Speaker 4: Now, you had mentioned that you had the sausages fifteen

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Speaker 4: twenty years.

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Speaker 3: The old sauses, don't.

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Speaker 1: They go bad? No, wait before I mean the recipe.

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Speaker 1: Oh oh okay, I'm sorry, I'm mis understood.

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Speaker 3: Okay, we tend to use them up you know, I

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Speaker 3: mean we actually rotate though.

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Speaker 1: You know, although with condiments.

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Speaker 2: They probably last that long. They do pretty pretty well.

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Speaker 2: All Right, when we come back, we'll talk more with

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Speaker 2: Ron Ross. We'll talk just about Wendy's, the philosophy, the menus,

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Speaker 2: things that you're excited, proud about more and then your

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Speaker 2: participation of course with everything we're doing with the Pastathon.

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Speaker 2: Wendy's has just been they jumped on and you know,

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Speaker 2: feet first, really got involved with it. They're hosting us

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Speaker 2: today and they've just been really great partners.

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Speaker 1: All right, go nowhere, we'll be back with more.

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Speaker 2: Bill Handled Neil Servadra with the Fork Report today as

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Speaker 2: we celebrate the Pastathon season. We're out here at two

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Speaker 2: three zero two two Alicia Parkway and Mission Vieh at

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Speaker 2: the Wendy's.

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Speaker 1: You can't miss us.

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Speaker 2: There's things being given away of course great food as well,

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Speaker 2: So go no where.

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Speaker 5: You're listening to The Fork Report with Nil Savedra on

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Speaker 5: demand from KFI AM six forty.

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Speaker 2: Hey, everybody, it's the forour Report all Things Food, beverage

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Speaker 2: and beyond. Hanging out with mister Bill Handled today as

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Speaker 2: we're broadcasting live. It's Pastathesim and this is the season

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Speaker 2: of giving a course, and we're out here in Mission

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Speaker 2: via Ho two three zero two two Alicia Parkway in

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Speaker 2: Mission Vieho at Wendy's. They are partners with Pastathon with us,

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Speaker 2: and boy, what a great way to give and to receive.

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Speaker 2: You can go into any Wendy's in southern California right correct,

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Speaker 2: and you can go ahead and donate at least five

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Speaker 2: dollars and they'll give you one of these great thank

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Speaker 2: you gift booklets with the free kids meal with any

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Speaker 2: purchase and free four piece nuggets with any purchase, free

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Speaker 2: four piece French toast, Diicks, free Junior Frosty, free cold

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Speaker 2: brew with cream as their way of thanking you for eighty.

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Speaker 1: Season to the Pastathon of course.

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Speaker 2: December two, which is Giving Tuesdays when we do the

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Speaker 2: big event there at Anaheim White House. But right now

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Speaker 2: we're talking with Ron Ross, who's the d m A president.

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Speaker 2: What does that entail?

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Speaker 3: Basically, it's hurting cats.

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Speaker 1: Yeah, I'm sure they all love here.

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Speaker 3: We say that we have a good group of owners.

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Speaker 3: I just happened to be the one that gets to

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Speaker 3: run the meetings and doesn't get to vote. But we

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Speaker 3: have a good group of guys in they're interested in

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Speaker 3: saying that the customer get served properly, get great food,

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Speaker 3: and we're growing the business well. Actually have more Wendys

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Speaker 3: than Southern California where you've ever had.

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Speaker 2: Yeah, you know, it's not an easy place to have

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Speaker 2: a business. No California as a whole, but Southern California

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Speaker 2: in particular, it is a pretty rough place to have

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Speaker 2: a business. I have a buddy who owns a chain

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Speaker 2: of restaurants, and he says sometimes he.

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Speaker 1: Just yells at the at the sky.

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Speaker 2: If you don't want me to have a restaurant, Just

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Speaker 2: say you don't want me to have a restaurant, you know,

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Speaker 2: don't make me jump through all these hoops and all

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Speaker 2: these fees and all these just say we don't want

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Speaker 2: your business.

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Speaker 3: I never dreamed when I got into this forty years

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Speaker 3: ago that I would actually have a target on my back.

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Speaker 1: Yeah, yeah, you do.

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Speaker 3: That's that's basically what it is.

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Speaker 4: I had a friend of mine that owned an Indian

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Speaker 4: restaurant who did very very well.

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Speaker 1: I used to live in my old neighborhood.

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Speaker 4: He was around the corner and I used to eat

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Speaker 4: there all the time, and he tried to open up

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Speaker 4: a second Indian restaurant, and the Tandory Oven you know,

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Speaker 4: the Evans, the AQ and D came in and basically

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Speaker 4: shut them down. It was too much pollution. So they're

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Speaker 4: when they're won a second restaurant, gone, it's it's.

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Speaker 3: California, correct, They're actually looking at the air we exhaust

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Speaker 3: through our hoods these days. So I mean that's I mean,

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Speaker 3: I don't know, hopefully the pendum starts to swing the

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Speaker 3: other way, you know, because I mean at some point

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Speaker 3: we might have to put things on our exhaust fans

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Speaker 3: to keep the grease from going into the air. You know.

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Speaker 3: It's it's well, it's California, you know.

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Speaker 1: Stuff.

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Speaker 2: It's just you know, and and are there any open

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Speaker 2: flames in there?

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Speaker 1: Not for us.

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Speaker 3: I mean, if I was doing flame broiling like some

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Speaker 3: people do that that'd be a real issue, you know,

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Speaker 3: but you know they're well, we get blamed for trash,

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Speaker 3: you know, and it's I mean it's kind of natural.

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Speaker 3: I mean, we sell a lot of food. I mean,

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Speaker 3: we have cartons and stuff, but we're not the ones

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Speaker 3: that actually put in the landscape. But we've actually had

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Speaker 3: cities say we don't want you to build here. Because

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Speaker 3: you bring a lot of litter, you know, and and

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Speaker 3: all the chain space the same thing, and they're not

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Speaker 3: they don't pick on one. Well, they actually pick on

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Speaker 3: McDonald's more than to do us because we're the little guy, right.

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Speaker 4: So, but you still want Southern California because the market

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Speaker 4: is tremendous.

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Speaker 1: There's a lot of people, and people eat out a lot.

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Speaker 3: Yep, it's year round. I tell people around the country

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Speaker 3: that at least in Southern California, we have more people

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Speaker 3: per restaurant than anywhere else. We take out New York

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Speaker 3: downtown Chicago, but we have a lot of people that

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Speaker 3: live around our restaurant, so we have the opportunity there.

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Speaker 3: So if we can just find way to bring him

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Speaker 3: into the stores, and our guys do very well. We

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Speaker 3: average a lot more than the other cities around the country.

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Speaker 3: So it is a good market. You know, everything nothing's easy, right,

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Speaker 3: I mean, no matter where you live, there's going to

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Speaker 3: be good weather, bad weather. You know, here it's just

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Speaker 3: a matter of you know, you're going to pay twenty

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Speaker 3: dollars an hour because the unions don't like fast food.

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Speaker 3: But you can go into a full service restaurant and

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Speaker 3: they're paying sixteen fifty an hour, so just makes it

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Speaker 3: a little bit harder. So, but it just and that's

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Speaker 3: why I say we have a good group of owners

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Speaker 3: because we come together, we work together and try to

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Speaker 3: manage our way through.

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Speaker 4: Now, is it all franchise owned? Do you have any

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Speaker 4: company owned stores?

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Speaker 3: Non? Okay? Okay, they moved out.

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Speaker 2: You know. I have a question about quality and the like.

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Speaker 2: But I'm gonna ask because we're up against a break

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Speaker 2: and we want to get some news in here. Ron

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Speaker 2: Ross is our guest, he's the DMA president for.

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Speaker 1: Is it when Cotty that group or.

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Speaker 3: Kaddi Foods is a franchise they own this restaurant? Yes, gotcha?

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Speaker 2: Okay, And we'll come back and chat more as we

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Speaker 2: broadcast live from Wendy's in mission via ho Bill Handles

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Speaker 2: with me two three zero two two, Alicia Parkway in

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Speaker 2: mission via ho Here at Wendy's as we talk about

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Speaker 2: pastathon and it launching and all your kind donations.

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Speaker 5: When we return, you're listening to The Fork Report with

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Speaker 5: Nil Sevedra on demand from KFI AM six forty.

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Speaker 2: Hey, everybody, it's the Fork Port all Things Food, beverage

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Speaker 2: and beyond.

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Speaker 1: I am your wellf at host Neil Servader, how do

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Speaker 1: you do? How cool is this?

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Speaker 2: Another season is upon us for the Pastathon. We're going

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Speaker 2: to be doing the Big Pastathon. Broadcast is going to

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Speaker 2: be on December second, and it's going to be out

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Speaker 2: there at the Anaheim White House.

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Speaker 1: Which it always is.

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Speaker 2: Yeah, and it's it starts with Amy King, yeah, and

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Speaker 2: we wake up Paul and then it will go into

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Speaker 2: the Bill Handle show.

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Speaker 1: Ye, which I'm honored to be a part of as well.

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Speaker 4: You should be Yeah, yeah, that's correct, you are, yes,

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Speaker 4: I just want to make sure yeah, yeah, I am

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Speaker 4: honored to be.

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Speaker 1: There's no joking that it's cheap. Yeah, it was already

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Speaker 1: under contract, so we need somebody that could do the

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Speaker 1: show and mobile lag.

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Speaker 2: But we're out here in Mission Viejo at Wendy's are

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Speaker 2: great partners for of course, uh the Pastathon and Katarina's

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Speaker 2: Club and everything they do there at Anaheim White House.

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Speaker 2: So we're out here at two three zero two two

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Speaker 2: Alicia Parkway in Mission Viejo. Come by, say hello, I'll

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Speaker 2: be out here until five, and then we handed over

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Speaker 2: to Tiffany Hobbs, who's wonderful and much better looking than

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Speaker 2: we are so come and say hello, Yeah she is.

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Speaker 2: She's I like me some Tiffany. She's just a really

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Speaker 2: lovely human being.

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Speaker 4: Tiffany.

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Speaker 1: Yeah, she's very sad. That's a lawsuit. I'll tell you

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Speaker 1: right now, how dare you?

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Speaker 2: Yeah, No, that's not that's not my Tiffany. She's not

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Speaker 2: going to come out with a lawsuit, Kayla. She might

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Speaker 2: all right, I like me some Bill handle too.

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Speaker 1: That's really a lawsuit.

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Speaker 2: We're hanging out with Ron Ross right now, who is

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Speaker 2: the d m A president. So you know I have

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Speaker 2: there's nothing worse than seeing pictures of food on commercials

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Speaker 2: or whatever it is, posters, whatever it is, and then

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Speaker 2: what you get is garbage. And you know, fast food

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Speaker 2: or quick serve food gets a bad wrap for that.

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Speaker 2: But I will tell you I have gone to other

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Speaker 2: places where it is hit and miss, where you go,

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Speaker 2: oh my gosh, it's been it's a good day. Yeah,

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Speaker 2: Burger's warm, everything's juicy, eting, and then the next time

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Speaker 2: it's cold and it's not. I don't get that at Wendy's.

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Speaker 2: And it's not just because you're our partners in this.

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Speaker 2: It's because I really enjoy the food and it's always

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Speaker 2: hot it's always delicious. How do you keep that consistency

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Speaker 2: over multiple locations.

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Speaker 3: Well, first I have to say, well, we're very fortunate then,

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Speaker 3: because I mean it is one of the challenges. But

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Speaker 3: I mean it starts we have the best quality of

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Speaker 3: anybody coming into back door. I mean, I would challenge

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Speaker 3: any other fast food restaurant to match us in quality

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Speaker 3: that comes in the back door. Then the rest of

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Speaker 3: it is up to our great employees to serve it properly.

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Speaker 2: So you're talking about the fresh ingredients that come in.

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Speaker 2: The superiority is in the quality of what you purchase.

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Speaker 3: First, correct, Our beef is outstanding. You can I can, well,

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Speaker 3: if you take a buy out of other people's hamburger

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Speaker 3: and you compare it to what's inside ours. Ours is

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Speaker 3: one North American beef, fresh beef, never frozen, and it's

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Speaker 3: it's just better than other people's, Okay. And that's that's

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Speaker 3: where if our people do their job and server properly.

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Speaker 3: You know, it's salted properly, it's cooked on the grill,

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Speaker 3: comes off the grill hot, it's I mean I had

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Speaker 3: one on the way down. It was amazing.

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Speaker 1: Oh yeah, every time I go by a Wendy's.

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Speaker 2: It's a treat because they're not as you say, they're

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Speaker 2: growing here in southern California, but they you go out

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Speaker 2: of California and they're everywhere.

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Speaker 3: Yeah, it's southern. Southern California has been a challenge. I

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Speaker 3: mean when I came here forty years ago, it was

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Speaker 3: like it's a market where they're trying to do things

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Speaker 3: for other other franchise. How do I say that properly?

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Speaker 3: People that don't normally have fast food franchises were in there,

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Speaker 3: and that didn't work out very well. So actually it

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Speaker 3: was for minority franchises. Okay, it just didn't work out,

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Speaker 3: so we've turned those around. It's the market's been through

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Speaker 3: a few revolutions. Wendy's have been through a few, you know,

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Speaker 3: and and finally we're we're up to one hundred and

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Speaker 3: forty restaurants now sounds like a lot. One hundred and

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Speaker 3: forty and southern California. Yeah, okay, but McDonald's got six

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Speaker 3: hundred and fifty.

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Speaker 2: Yeah, so yeah, you know you're not going to see

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Speaker 2: it the same way, correct, But I will tell you so.

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Speaker 2: I love, you know, grilling, I love cooking burgers, and

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Speaker 2: I and nothing's better than cooking a burger.

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Speaker 1: For my eight year old boy, I cook a burger.

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Speaker 1: He loves it.

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Speaker 2: He calls it Daddy's juicy burgers. That that makes me

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Speaker 2: feel great. It ruined him for certain burger places. And

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Speaker 2: I said, you want to a juicy burger? I said,

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Speaker 2: you're going to try a Wendy's burger. And he tried it,

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Speaker 2: and now that's his jam. That's what he wants when

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Speaker 2: he wants a burger. And because that was the closest

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Speaker 2: thing to Daddy making it. Because I'm going to put

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Speaker 2: good beef in there, I'm going to you know, get

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Speaker 2: good ingredients for my pace.

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Speaker 3: That's one of the one of the well. Forty two

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Speaker 3: years or so ago, when I was looking for a

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Speaker 3: job and I needed a job, I went to Wendy's

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Speaker 3: because I knew I could trust I didn't I could

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Speaker 3: feel confident selling the stuff behind the counter. Not every place.

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Speaker 3: Do you feel good when you push a tray out? Think, oh,

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Speaker 3: you know they're you know, what's it gonna go?

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Speaker 1: Two seconds?

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Speaker 3: It was a favorite of mine before I went to

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Speaker 3: work for him, and then I knew standing behind the counter,

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Speaker 3: I would feel good selling that product.

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Speaker 4: I mean I've gone to competitors and uh, you know,

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Speaker 4: when you have a yen for sawdust in the meat.

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Speaker 1: It just hits It just hits you.

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Speaker 3: Right, how much filler is?

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Speaker 1: I really could use some bulking.

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Speaker 3: I could say a couple, but I'll keep it to myself.

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Speaker 1: No better.

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Speaker 2: There's times where you could there's times with you know,

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Speaker 2: it's funny how we taste. Our taste buds work differently

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Speaker 2: when something's hot in temperature and something's cold in temperature,

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Speaker 2: So you can tell the quality of something once it

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Speaker 2: cools down a little bit. Yeah, you know, if you

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Speaker 2: could eat it cold and you can taste the quality.

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Speaker 2: I've had a couple of really great chefs bring something

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Speaker 2: into the show, and you know, Kayla will tell you

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Speaker 2: my producer that I don't take a lot home, and

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Speaker 2: I nibble on stuff while I'm on the show, but

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Speaker 2: I can't eat a whole lot because I'm doing a show.

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Speaker 1: And some things I'll take home.

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Speaker 2: And there are times I'll take something home because it's

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Speaker 2: just really, really tasty, and I'll eat it the next

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Speaker 2: morning cold and you can just tell that it is good.

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Speaker 4: I'll take a bag full of these chicken strips to

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Speaker 4: go home. Seriously. Yeah, I mean, yeah, absolutely. I mean

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Speaker 4: I first of all, I.

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Speaker 1: Love chin and air fryer. Eating those back up, they're

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Speaker 1: going to taste great.

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Speaker 3: I live on my air fryer.

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Speaker 1: I wouldn't. I would maybe stay in the bed in

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Speaker 1: the house, but.

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Speaker 3: Kind of a small space, smaller you wait to live.

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Speaker 4: Under yourneath your But I know, I mean all the

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Speaker 4: joking aside, I'm serious.

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Speaker 1: I want to take some home. They're great. He's a

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Speaker 1: fried chicken fanatic too.

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Speaker 2: He everywhere we go in in the state, out of

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Speaker 2: the state, in the.

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Speaker 1: Country, out of the country.

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Speaker 2: We've traveled together, he's always looking for fried chicken that's

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Speaker 2: really good.

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Speaker 4: We actually, uh, we went to a fast food place

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Speaker 4: in uh I think it was Brazil, uh and uh yeah,

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Speaker 4: and we had it was a McDonald's, So I don't

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Speaker 4: want to say anything negative about mcmcdonald's. It was in

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Speaker 4: Brazil and we ordered, uh, I ordered a chicken sandwich

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Speaker 4: and they literally asked with or without the feathers.

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Speaker 1: It's a different way. It's a regional down there. Yeah,

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Speaker 1: that's just a regional thing.

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Speaker 2: That's you know, everybody's got their sus I will tell

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Speaker 2: you the worst burger I've ever had was McDonald's in Brazil. Yeah,

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Speaker 2: they had some weird s like the regional Oh my god,

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Speaker 2: it was it was.

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Speaker 4: Let me ask you this, and that is something I

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Speaker 4: want to ask other fast food establishment.

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Speaker 1: Do we general food?

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Speaker 4: It's different in Salt Lake City than it is here,

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Speaker 4: different in New York in the South? Do you folks

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Speaker 4: do that or is it all completely consistent?

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Speaker 3: To be honest, it's it's a real struggle to get

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Speaker 3: and and the wind the brand. Wendy's wants everything to

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Speaker 3: be consistent, so if you go to Texas or California,

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Speaker 3: New York, Indian, it's always going to be the same.

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Speaker 3: We're we're pushing them to give us some regional food.

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Speaker 3: Uh they're they're a little strict on it so far.

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Speaker 3: So we're pushing corporately corporate, yeah, because they want they

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Speaker 3: want Wendy's to be Wendy's all over the country. And

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Speaker 3: it's it's frustrating because I mean some people like, if

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Speaker 3: you go to North Carolina, you can get a Carolina

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Speaker 3: Classic because they've tho those owners got together and they

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Speaker 3: pushed hard enough and they actually got it. We had

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Speaker 3: a Texas double Stack for a while, but it's it's

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Speaker 3: very hard to the marketing. People think they have the

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Speaker 3: answers to everything you know, and so when your idea

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Speaker 3: comes over here, they've already got four ideas that are

439
00:20:55,040 --> 00:20:58,119
Speaker 3: better than yours automatically say that just discounts you. So

440
00:20:58,200 --> 00:21:00,640
Speaker 3: that's kind of our frustration. We would like to get

441
00:21:00,640 --> 00:21:02,200
Speaker 3: that way, but we're not there yet.

442
00:21:02,400 --> 00:21:04,760
Speaker 2: Do you do sorry interrupt, but no, No, we're gonna We're

443
00:21:04,760 --> 00:21:06,280
Speaker 2: gonna get some news and we're gonna come back.

444
00:21:06,960 --> 00:21:09,240
Speaker 4: I have a question to ask and then you can

445
00:21:09,280 --> 00:21:10,480
Speaker 4: actually talk on your show.

446
00:21:11,280 --> 00:21:13,080
Speaker 2: No, I want you to beat talk on my show.

447
00:21:13,600 --> 00:21:14,919
Speaker 2: Do you think people are here to see me?

448
00:21:15,320 --> 00:21:16,760
Speaker 1: Yeah? Pretty much.

449
00:21:17,080 --> 00:21:17,159
Speaker 3: No.

450
00:21:17,359 --> 00:21:19,520
Speaker 4: How many people ignore me and they come up and go,

451
00:21:19,560 --> 00:21:22,119
Speaker 4: oh now, no, show all my family.

452
00:21:22,160 --> 00:21:22,840
Speaker 1: What do I look like?

453
00:21:22,920 --> 00:21:26,560
Speaker 2: Chop liver a little bit in the eyes. Let's get

454
00:21:26,560 --> 00:21:28,840
Speaker 2: some news. We'll be back with I'm fascinated by Ron.

455
00:21:28,920 --> 00:21:32,359
Speaker 2: Ron sounds like a KFI talk shows. He doesn't he

456
00:21:32,400 --> 00:21:34,760
Speaker 2: doesn't spit polish anything. You're like, no, this is now,

457
00:21:34,840 --> 00:21:36,080
Speaker 2: It is all right.

458
00:21:36,080 --> 00:21:36,679
Speaker 1: Stick around.

459
00:21:36,680 --> 00:21:38,880
Speaker 2: More to come as we broadcast live in mission via

460
00:21:38,960 --> 00:21:42,760
Speaker 2: ho two three zero two two. Alicia Parkway at Wendy's,

461
00:21:42,800 --> 00:21:45,120
Speaker 2: come on out, say hello, get yourself some nice warm

462
00:21:45,200 --> 00:21:47,560
Speaker 2: chili and a baked potato.

463
00:21:47,640 --> 00:21:52,480
Speaker 1: Come on, how does that sound? So go know where you're.

464
00:21:52,320 --> 00:21:55,600
Speaker 5: Listening to The Fork Report with Neil Savedra on demand

465
00:21:55,640 --> 00:22:00,119
Speaker 5: from KFI AM six forty.

466
00:22:00,440 --> 00:22:02,280
Speaker 2: How cool is that? I love meeting people. Thanks for

467
00:22:02,320 --> 00:22:05,520
Speaker 2: coming by and say hello folks. Bill Handle and I

468
00:22:05,680 --> 00:22:09,919
Speaker 2: broadcasting today out at two three zero two to two

469
00:22:10,000 --> 00:22:11,760
Speaker 2: Alisha Parkway at the Wendy's.

470
00:22:11,760 --> 00:22:13,080
Speaker 1: Now. I want to say, if you come off.

471
00:22:12,960 --> 00:22:15,440
Speaker 2: Of the the five, there's a Wendy's right there, I

472
00:22:15,520 --> 00:22:18,560
Speaker 2: think on the corner on the same street. But we're

473
00:22:18,640 --> 00:22:22,280
Speaker 2: right at the corner of Alisha Parkway and Olympiad.

474
00:22:22,800 --> 00:22:24,800
Speaker 1: So that's how you know where we are.

475
00:22:24,960 --> 00:22:30,040
Speaker 4: Actually, we're at the corner of Albertson's and the Dollar Tree.

476
00:22:30,200 --> 00:22:33,520
Speaker 2: Yes, you know. I do love me some dollar tree too.

477
00:22:34,200 --> 00:22:35,760
Speaker 2: You want to go in there? Have you ever been

478
00:22:35,760 --> 00:22:36,480
Speaker 2: in a dollar tree?

479
00:22:36,520 --> 00:22:37,359
Speaker 4: I have? You have?

480
00:22:37,560 --> 00:22:39,439
Speaker 1: Yeah? What do you do? Do you?

481
00:22:39,760 --> 00:22:41,479
Speaker 2: What do you get at a dollar tree? I'm curious

482
00:22:41,480 --> 00:22:42,920
Speaker 2: what Bill Handle gets at a dollar tree?

483
00:22:43,040 --> 00:22:43,200
Speaker 4: You know.

484
00:22:43,320 --> 00:22:45,400
Speaker 1: I look for the can goods with the labels gone.

485
00:22:46,040 --> 00:22:47,880
Speaker 1: You have no idea what it is. Those are fun

486
00:22:48,280 --> 00:22:48,640
Speaker 1: to fight.

487
00:22:48,720 --> 00:22:50,800
Speaker 3: The old Oh I used to eat this as a kid.

488
00:22:51,000 --> 00:22:54,439
Speaker 2: It'teen sixty nine on it. No, that's not what you

489
00:22:54,560 --> 00:22:55,960
Speaker 2: get there. Actually you can.

490
00:22:56,200 --> 00:23:00,000
Speaker 1: They have great canned goods in those dollar stories.

491
00:23:00,080 --> 00:23:01,640
Speaker 4: Yeah, no, I know, and it's been a while since

492
00:23:01,680 --> 00:23:02,200
Speaker 4: I've been there.

493
00:23:02,200 --> 00:23:05,800
Speaker 1: But yeah, you know, I like everything going. Okay, you

494
00:23:05,840 --> 00:23:08,000
Speaker 1: need to borrow a couple of bucks. Sure.

495
00:23:08,240 --> 00:23:10,520
Speaker 4: I always are happy to have so much fun. You

496
00:23:11,359 --> 00:23:13,800
Speaker 4: make so much fun of me. Everybody thinks I'm like

497
00:23:13,920 --> 00:23:15,320
Speaker 4: wealthy beyond words.

498
00:23:15,480 --> 00:23:19,120
Speaker 1: And you know, I don't know what it is.

499
00:23:19,119 --> 00:23:20,240
Speaker 4: Is it the money, it's.

500
00:23:20,600 --> 00:23:25,720
Speaker 2: One hundred thousand dollars, car, it's the third wife.

501
00:23:26,760 --> 00:23:27,639
Speaker 1: I don't know what it is.

502
00:23:28,359 --> 00:23:30,000
Speaker 3: He's just a little guy trying to make a book.

503
00:23:30,119 --> 00:23:30,760
Speaker 3: Give him a break.

504
00:23:31,040 --> 00:23:32,840
Speaker 1: I'm scratching it goodbye here.

505
00:23:32,920 --> 00:23:35,520
Speaker 2: Yeah, the fact you live in Orange County, those things, yeah,

506
00:23:35,560 --> 00:23:36,080
Speaker 2: you're white.

507
00:23:36,200 --> 00:23:37,959
Speaker 1: Throw it out that, yeah, put it together.

508
00:23:38,720 --> 00:23:42,720
Speaker 2: We're talking with Ron Ross, who is the dm A

509
00:23:42,840 --> 00:23:46,160
Speaker 2: president for this group of Wendy's, and they've been great.

510
00:23:45,960 --> 00:23:46,800
Speaker 1: Partners with us.

511
00:23:47,119 --> 00:23:49,720
Speaker 2: Postathon is upon us and that's why we're out here

512
00:23:50,000 --> 00:23:52,840
Speaker 2: to remind you to go to our partners like Wendy's

513
00:23:52,840 --> 00:23:57,280
Speaker 2: and donate. You can go to pastathon dot com as well.

514
00:23:57,400 --> 00:24:04,119
Speaker 2: For all the information ron there you were gonna ask about.

515
00:24:04,440 --> 00:24:05,520
Speaker 1: Yeah.

516
00:24:05,840 --> 00:24:10,200
Speaker 4: So the other major change, particularly McDonald's the testing they

517
00:24:10,240 --> 00:24:14,720
Speaker 4: do in the focus groups and how crazy they go

518
00:24:15,280 --> 00:24:17,880
Speaker 4: before it's it's years of testing.

519
00:24:18,040 --> 00:24:18,200
Speaker 1: Now.

520
00:24:18,600 --> 00:24:21,879
Speaker 4: Does that occur with Wendy's.

521
00:24:21,520 --> 00:24:25,000
Speaker 3: Also, Yeah, we have a they call it the Innovation

522
00:24:25,119 --> 00:24:28,640
Speaker 3: Center back in Columbus, Ohio, and they have a test

523
00:24:28,720 --> 00:24:31,439
Speaker 3: kitchen that's set up. It's a gigantic place, and we

524
00:24:31,520 --> 00:24:34,560
Speaker 3: have a like super chef type guy. I think he's

525
00:24:34,880 --> 00:24:38,240
Speaker 3: vice president of chef you might call him, but he

526
00:24:38,359 --> 00:24:40,639
Speaker 3: runs all this stuff through. It starts with actually our

527
00:24:40,640 --> 00:24:43,119
Speaker 3: supplier's help is quite a bit because they see the

528
00:24:43,160 --> 00:24:46,440
Speaker 3: trends going in the industry and then just like the tenders,

529
00:24:46,480 --> 00:24:50,159
Speaker 3: I mean that's probably eighteen months in the process of

530
00:24:50,200 --> 00:24:53,399
Speaker 3: getting it right, redoing the sauces, and then you know,

531
00:24:53,440 --> 00:24:56,160
Speaker 3: you have to grow the birds. So I mean, it's

532
00:24:56,320 --> 00:24:59,080
Speaker 3: it's surprising what it takes. You know, if you bring

533
00:24:59,080 --> 00:25:01,520
Speaker 3: in a new salad guy, different lettuce, you have to

534
00:25:01,760 --> 00:25:04,520
Speaker 3: actually have to grow that lettuce, and it's you know,

535
00:25:04,640 --> 00:25:07,520
Speaker 3: to sell to six thousand restaurants, you know. So it's

536
00:25:07,640 --> 00:25:11,000
Speaker 3: it's it's quite a long process that this stuff goes through.

537
00:25:11,040 --> 00:25:14,360
Speaker 3: It's just not just doesn't come up like that, you know, and.

538
00:25:14,320 --> 00:25:17,000
Speaker 4: The ideas come from this test kitchen, or the ideas

539
00:25:17,040 --> 00:25:18,639
Speaker 4: ever come from a franchise e.

540
00:25:19,000 --> 00:25:21,560
Speaker 3: Does it come from a group? I would say with us,

541
00:25:21,600 --> 00:25:24,000
Speaker 3: it's probably mostly coming from the kitchen. Then those guys

542
00:25:24,000 --> 00:25:27,359
Speaker 3: that know the hopefully hopefully they know the industry and

543
00:25:27,400 --> 00:25:29,719
Speaker 3: they know where things are going. But you know, I mean,

544
00:25:29,760 --> 00:25:32,560
Speaker 3: you can buy those tenders from six different places in

545
00:25:32,600 --> 00:25:35,560
Speaker 3: southern California, so you can you can start there and say, Okay,

546
00:25:35,560 --> 00:25:37,560
Speaker 3: how do we improve on this? And I mean I

547
00:25:37,560 --> 00:25:39,320
Speaker 3: think our guys knocked it out of the parking. I

548
00:25:39,359 --> 00:25:42,360
Speaker 3: think I think that's better. I mean there's other places

549
00:25:42,359 --> 00:25:45,639
Speaker 3: that do tremendous volume that sells trips that that I

550
00:25:45,640 --> 00:25:48,240
Speaker 3: think ours are better than theirs. So we'll see.

551
00:25:48,240 --> 00:25:50,040
Speaker 1: By the way, we wouldn't be blowing smoke. I mean,

552
00:25:50,040 --> 00:25:51,280
Speaker 1: we wouldn't say they're terrible.

553
00:25:51,520 --> 00:25:53,080
Speaker 3: We're not about to do that because.

554
00:25:52,800 --> 00:25:53,879
Speaker 4: You're of our involvement.

555
00:25:54,520 --> 00:25:57,200
Speaker 1: I just usually don't say anything exactly what we would say.

556
00:25:57,240 --> 00:25:59,240
Speaker 4: We just so wouldn't. We would just shut up as

557
00:25:59,280 --> 00:26:01,440
Speaker 4: you go babbling on about how great your tenders are.

558
00:26:01,480 --> 00:26:05,800
Speaker 1: We would just nod and listen. But they're they're that good. Yeah,

559
00:26:05,840 --> 00:26:06,480
Speaker 1: they really are.

560
00:26:06,720 --> 00:26:10,120
Speaker 2: You could tell that they are made with the tender yeah, exactly,

561
00:26:10,520 --> 00:26:12,200
Speaker 2: and that is now with the chicken feet.

562
00:26:12,320 --> 00:26:14,600
Speaker 1: Well, no, the tender is the lower part of the breast.

563
00:26:14,640 --> 00:26:16,520
Speaker 1: It is. It actually a great.

564
00:26:16,320 --> 00:26:18,480
Speaker 2: Cut and it's I didn't know that one of the

565
00:26:18,520 --> 00:26:20,640
Speaker 2: best cuts off on chicken.

566
00:26:20,840 --> 00:26:22,760
Speaker 1: And that's what keeps it so moist.

567
00:26:23,040 --> 00:26:27,119
Speaker 2: And that's why it's not just chicken fingers or chicken nugget,

568
00:26:27,160 --> 00:26:29,560
Speaker 2: which you could put anything in correct. This is a

569
00:26:29,600 --> 00:26:32,480
Speaker 2: tender it is actually that tender loin, that tender part

570
00:26:32,600 --> 00:26:33,600
Speaker 2: right underneath the breast.

571
00:26:33,680 --> 00:26:37,560
Speaker 3: Yeah, I learned something. It's unbelievable. Some food goes through

572
00:26:37,600 --> 00:26:40,280
Speaker 3: I mean a chicken, a breast filet is the same way.

573
00:26:40,320 --> 00:26:43,280
Speaker 3: I mean, just like what you said. Uh, it's crazy

574
00:26:43,320 --> 00:26:45,240
Speaker 3: the stuff that you learn when you're in this business.

575
00:26:45,600 --> 00:26:48,080
Speaker 3: You know, just like French fries. I mean, a French

576
00:26:48,080 --> 00:26:51,399
Speaker 3: fry goes through a tremendous process before it gets to

577
00:26:51,440 --> 00:26:54,120
Speaker 3: the gets to our shelf. I mean, it gets park,

578
00:26:54,359 --> 00:26:56,280
Speaker 3: it gets part cooked, half cooked. Then they had a

579
00:26:56,280 --> 00:26:58,080
Speaker 3: little bit of salt, a little bit of sugar, a

580
00:26:58,119 --> 00:26:59,560
Speaker 3: little bit of this, a little bit of that. I

581
00:26:59,600 --> 00:27:02,640
Speaker 3: mean it's it's crazy what and and.

582
00:27:02,560 --> 00:27:05,440
Speaker 4: The French fries also actually super because they're even good

583
00:27:05,960 --> 00:27:09,200
Speaker 4: as they cool off, uh, and they're still crispy and

584
00:27:09,240 --> 00:27:09,960
Speaker 4: they still work.

585
00:27:10,560 --> 00:27:14,760
Speaker 1: Where you got that is that part of that process.

586
00:27:14,880 --> 00:27:17,440
Speaker 4: You go to other places. The second they start cooling off,

587
00:27:17,560 --> 00:27:20,439
Speaker 4: it's done. You have to eat them literally right there.

588
00:27:20,880 --> 00:27:23,280
Speaker 3: Well if ours are if ours are done well, see,

589
00:27:23,280 --> 00:27:25,879
Speaker 3: ours are actually guaranteed all day, every day to be

590
00:27:25,920 --> 00:27:28,840
Speaker 3: hot and crisp. So if if you get a cold fry,

591
00:27:28,880 --> 00:27:30,359
Speaker 3: you should take it back and say I want a

592
00:27:30,359 --> 00:27:32,680
Speaker 3: fresh one, because they should be hot and crisp all

593
00:27:32,720 --> 00:27:35,359
Speaker 3: the time when you buy them. And because they it

594
00:27:35,480 --> 00:27:37,040
Speaker 3: goes through the drive through test. When you go through

595
00:27:37,040 --> 00:27:38,560
Speaker 3: a drive through and you get your bag, what's the

596
00:27:38,560 --> 00:27:41,240
Speaker 3: first thing you do, You take a fry exactly right,

597
00:27:41,320 --> 00:27:43,520
Speaker 3: And that's that's a taste test, and it should be

598
00:27:43,520 --> 00:27:45,680
Speaker 3: hot and crisp. And our guys did a great job

599
00:27:45,760 --> 00:27:49,480
Speaker 3: two years ago redoing those fries. And I'm very proud

600
00:27:49,520 --> 00:27:53,560
Speaker 3: to sell those fries. Actually that outpays McDonald's that people

601
00:27:53,720 --> 00:27:55,400
Speaker 3: thought our fry was better than McDonald's.

602
00:27:55,400 --> 00:27:56,320
Speaker 1: They're really great.

603
00:27:56,359 --> 00:27:58,000
Speaker 3: So if you if you get a bad one, you

604
00:27:58,000 --> 00:27:59,320
Speaker 3: get a cold one return it.

605
00:27:59,440 --> 00:28:03,080
Speaker 1: Okay, okay, it's awesome. I just eat him. Yeah, I

606
00:28:03,119 --> 00:28:03,680
Speaker 1: don't bother.

607
00:28:03,880 --> 00:28:05,679
Speaker 2: And then afterwards you go, I don't know if I

608
00:28:05,760 --> 00:28:08,040
Speaker 2: liked this so much, but after it's empty.

609
00:28:07,760 --> 00:28:09,120
Speaker 1: Here's half a French fry left.

610
00:28:09,280 --> 00:28:11,800
Speaker 2: Ron. Good to see him, My pleasure, Thanks for taking

611
00:28:11,800 --> 00:28:14,760
Speaker 2: the time. Pleasure's always so many questions. There's there is

612
00:28:14,800 --> 00:28:17,480
Speaker 2: a whole world to it in there. They're to run

613
00:28:17,480 --> 00:28:20,399
Speaker 2: a restaurant like this, quick serve, fast food, whatever you

614
00:28:20,440 --> 00:28:20,919
Speaker 2: want to call it.

615
00:28:21,000 --> 00:28:22,000
Speaker 1: Oh, by the way, just.

616
00:28:21,960 --> 00:28:24,399
Speaker 4: One last one is are these kinds of restaurants in

617
00:28:24,400 --> 00:28:25,360
Speaker 4: an American invention?

618
00:28:26,240 --> 00:28:28,280
Speaker 3: Do you happen to know? What do you mean an

619
00:28:28,280 --> 00:28:29,560
Speaker 3: American fast food?

620
00:28:29,600 --> 00:28:29,760
Speaker 5: Yeah?

621
00:28:30,119 --> 00:28:33,320
Speaker 4: This kind of a restaurant where you have the drive

622
00:28:33,359 --> 00:28:37,520
Speaker 4: throughs and so. But it came out of the US.

623
00:28:37,760 --> 00:28:40,000
Speaker 3: Oh yeah, Dave, Dave Todd Waxy. We just passed our

624
00:28:40,000 --> 00:28:43,680
Speaker 3: fifty six year anniversary November fifteenth. But yeah, Dave started

625
00:28:43,720 --> 00:28:47,160
Speaker 3: in Columbus, Ohio. Okay, he came up. He was the

626
00:28:47,160 --> 00:28:49,440
Speaker 3: first one off for a drive through. Yeah, believe it or.

627
00:28:49,480 --> 00:28:52,200
Speaker 2: Not, it's all the car culture of most A lot

628
00:28:52,240 --> 00:28:55,360
Speaker 2: of it came out of southern California. But you have Florida,

629
00:28:55,480 --> 00:28:57,120
Speaker 2: you have Ohio, you have other places.

630
00:28:57,200 --> 00:28:59,440
Speaker 4: Yeah, what happened is the square Burger? What'd you do

631
00:28:59,480 --> 00:29:01,320
Speaker 4: with all those corners when you went the other way?

632
00:29:01,440 --> 00:29:02,840
Speaker 1: No, we're still square.

633
00:29:03,000 --> 00:29:05,880
Speaker 3: We let Yeah, we don't cut corners. There's a big

634
00:29:05,920 --> 00:29:09,040
Speaker 3: sign and it says but it goes to other people's hamburgers.

635
00:29:10,880 --> 00:29:12,480
Speaker 1: All right, Ron, thanks so much.

636
00:29:12,520 --> 00:29:16,280
Speaker 2: It's the Fork Report out here at Weddays and in

637
00:29:16,480 --> 00:29:19,200
Speaker 2: Mission Vile. Come by, say hi, we've got more. This

638
00:29:19,240 --> 00:29:23,280
Speaker 2: is KFI heard everywhere on the iHeartRadio app. You've been

639
00:29:23,280 --> 00:29:25,560
Speaker 2: listening to the Fork Report. You can always hear us

640
00:29:25,600 --> 00:29:28,480
Speaker 2: live on KFI AM six forty two to five pm

641
00:29:28,600 --> 00:29:32,760
Speaker 2: on Saturday, and anytime on demand on the iHeartRadio app.